Making jam is always a simple activity - fruit, sugar, a little patience and a tasty treat for the winter is ready. Peach jam for the winter is not much different from the usual for us blanks, but if you have ever eaten such jam and caught its flavor, then you will prepare it every year.
This fragrant jam does not come from any of my famous fruit. In order for the slices to be whole and not boiled soft during cooking, I will share with you a few secrets, and your jam will be just as perfect as mine.
Cooking time -4 hours
Number of servings - 2
B - 0.46
W - 0.05
Y - 54.85
Kcal - 219.46
Ingredients for making peach jam for the winter:
- 1 kg of peaches
- 0.7 - 1 kg of sugar
- 25 ml of lemon juice
The selection of fruit is the most important thing in this recipe. Fruits should be dense, slightly immature. Allowed one side to be slightly greenish. But if the whole peach is completely green - it is better to leave it in the store. In this case, the peel should be free from wrinkles, damage, and not spoiled. If the stone is hardly separated from the pulp - it doesn’t matter, it won’t hurt us at all in cooking, but such fruits are often a bit cheaper, more than ripe.
Selected fruits are thoroughly washed. The fluff that was on the peaches should completely disappear. To do this, use soda or soft brush. Using a very sharp knife cut the peaches. Stone during the preparation of extract.
Place the slices in a comfortable deep enamel pan.
Sprinkle in sugar and shake peaches. If you decide to increase the portion, then you should pour every layer of peaches with sugar.
Put the peaches in a warm place so they can make some juice. For this you need from 1 to 6 hours.
Put the saucepan on the middle gas and boil for 5 minutes after boiling. During this time, a lot of foam will be formed. We remove it all, so the jam is longer and does not form mold.
Remove from heat and cool peaches completely. After 5-10 hours, the lobules will become dense, and the syrup will be amber in color. It is ready for the next stage. Skimmer extract slices. We shift them to a separate container.
Syrup boils for 10-15 minutes to the desired thickness. Enter lemon juice and cook for 15 minutes until soft. We check the readiness so - put the saucer in the freezer, and for the test we drop a syrup on it. If the drop does not spread, but remains a ball - the syrup is ready.
Return the slices to the syrup and cook, after boiling for 10 minutes. The fire is minimal.
We shift the jam in sterile jars.
We twist the lids, turn them upside down, cover with a rug and gradually cool them.
Delicious peach jam for the winter is ready.